Marinated Mussels Recipe
Summary
Ingredients
| Mussels | 4 Dozen | |
| Cornmeal | 1/2 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| 1 cup Chablis or other dry white wine | ||
| Onion | 1 Cup (16 tbs), thinly sliced | |
| Bay leaves | 2 | |
| Champagne vinegar | 1/3 Cup (16 tbs) | |
| Egg yolk | 1 | |
| Dijon Mustard | 2 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Lemon juice | 1 Teaspoon | |
| Green onions | 1 Tablespoon, minced | |
| Minced parsley | 1 Tablespoon | |
| Cilantro | 1 Tablespoon, minced | |
| Basil | 1 Tablespoon, minced | |
| Ground white pepper | 1/8 Teaspoon | |
| Rock Salt | 1 To taste | |
Directions
Remove beards on mussels; scrub shells with a brush.
Discard open or cracked mussels, or heavy ones (they're filled with sand).
Place mussels in a large bowl; cover with cold water.
Sprinkle with cornmeal; let stand 30 minutes.
Drain and rinse mussels.
Discard cornmeal.
Combine water, wine, onion, and bay leaves in a large Dutch oven.
Add mussels; cover and simmer 5 minutes or until shells open, shaking pot several rimes.
Transfer mussels to a bowl using a slotted spoon reserve liquid in pan.
Let mussels cool.
Discard halves of shells to which mussels are not attached.
Remove mussels from shells, and place in a bowl; reserve shells.
Strain reserved cooking liquid through several layers of cheesecloth, reserving 1/3 cup.
Combine 1/3 cup cooking liquid, vinegar, and next 9 ingredients in container of an electric blender.
Top with cover, and process 00 seconds or until emulsified; pour over mussels.
Cover and marinate in refrigerator at least 8 hours.
Drain mussels, reserving 1/2 cup marinade.
Sprinkle rock salt on a serving platter.
Arrange reserved shells on rock salt.
Place one mussel in each shell.
Top each with 1/2 teaspoon reserved marinade.
Garnish with 3 cilantro sprigs,
Discard open or cracked mussels, or heavy ones (they're filled with sand).
Place mussels in a large bowl; cover with cold water.
Sprinkle with cornmeal; let stand 30 minutes.
Drain and rinse mussels.
Discard cornmeal.
Combine water, wine, onion, and bay leaves in a large Dutch oven.
Add mussels; cover and simmer 5 minutes or until shells open, shaking pot several rimes.
Transfer mussels to a bowl using a slotted spoon reserve liquid in pan.
Let mussels cool.
Discard halves of shells to which mussels are not attached.
Remove mussels from shells, and place in a bowl; reserve shells.
Strain reserved cooking liquid through several layers of cheesecloth, reserving 1/3 cup.
Combine 1/3 cup cooking liquid, vinegar, and next 9 ingredients in container of an electric blender.
Top with cover, and process 00 seconds or until emulsified; pour over mussels.
Cover and marinate in refrigerator at least 8 hours.
Drain mussels, reserving 1/2 cup marinade.
Sprinkle rock salt on a serving platter.
Arrange reserved shells on rock salt.
Place one mussel in each shell.
Top each with 1/2 teaspoon reserved marinade.
Garnish with 3 cilantro sprigs,
Chef
